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I love the taste of this flour; its sort of nutty and has a slightly course texture, making scones and cakes interesting as well as boosting their nutritional value. It seems to work well in any recipe requesting wholemeal wheat flour, and in many that just suggest white flour.
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I love this flour, I use if for everything from chocolate brownies to bread.
(For wholemeal bread, do use a little white spelt to lighten the rise, works a treat)
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